Thick and Hearty Homestyle Chili

Chili is the perfect winter warm-up meal, right?! This is the best we have ever eaten.

I know, everyone says that about their favorite recipe but I swear this is the ONE.

It’s not a loose soup, it’s thick, chunky and loaded with rich flavor certain to please the entire family.

It’s also perfect for game day gatherings. A one pot, easy meal that can easily feed a crowd.

Thick & Hearty Homestyle Chili - Warm up this winter with a big bowl of the BEST thick, flavorful and hearty chili!

Seriously, there won’t be many steps in this post. One pot, brown the meat and onions, add in the garlic and other spices.

Thick & Hearty Homestyle Chili - Warm up this winter with a big bowl of the BEST thick, flavorful and hearty chili!

Add in the remaining ingredients and let it simmer.

Thick & Hearty Homestyle Chili - Warm up this winter with a big bowl of the BEST thick, flavorful and hearty chili!

This cooks for hours but it’s worth the wait, I swear! This thick, beefy and hearty chili recipe will become your new favorite.

Thick & Hearty Homestyle Chili - Warm up this winter with a big bowl of the BEST thick, flavorful and hearty chili!

Serve with your favorite toppings. Cheese, sour cream, diced onions or jalapenos.

Thick And Hearty Homestyle Chili Video

4.75 from 8 votes
Thick Homestyle Chili
Prep Time
10 mins
Cook Time
4 hrs 15 mins
Total Time
4 hrs 25 mins
 
Thick & Hearty Homestyle Chili - Warm up this winter with a big bowl of the BEST thick, rich and hearty chili!
Course: Soup
Cuisine: American
Servings: 8 -10
Author: Don't Sweat The Recipe
Ingredients
  • 2 lbs ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons chili powder
  • 1 teaspoon dried mustard
  • 1 teaspoon crushed red pepper (or more to taste)
  • 1 1/2 tablespoons cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 4.5 oz can green chilies, chopped
  • 1 28 oz can diced tomatoes
  • 1 6 oz can tomato paste
  • 4 cups water
  • 2 cans kidney beans, undrained
  • 1 can pinto beans, drained
  • Toppings of choice: shredded cheese onions, jalapenos, sour cream, etc.
Instructions
  1. Brown the ground beef and onion. Drain any excess fat, if desired.
  2. Add the garlic, chili powder, dried mustard, crushed red pepper, cumin, oregano, salt, pepper and cook for another minute.
  3. Add the remaining ingredients, and simmer on low for at least 4 hours.

Thick & Hearty Homestyle Chili - Warm up this winter with a big bowl of the BEST thick, rich and hearty chili! #gamedayfood #party #comfortfood

 

Recipe inspired by Cupcakesandkalechips

Shared at Link Parties & Weekend Potluck

Thick & Hearty Homestyle Chili - Warm up this winter with a big bowl of the BEST thick, rich and hearty chili! You want good chili, this is it! #chili #recipes #thickchili #fall #winter #onepotmeal

Comments

  1. Reply

    Now that it is slowly starting to cool off down here in the South, I can’t wait to try a few new chili recipes. WIll definitely be giving this one a try

    1. Reply

      Thanks, Anna! I agree about the weather down here, it’s going to be 80 today! Ugh

  2. Reply

    I’ve never met a chili I didn’t like! Can’t wait to try this one, pinning for later! Thanks for sharing!

    1. Reply

      Thanks so much, Erica!

  3. Reply

    What could I replace the chopped green chillies with? I can’t buy the canned ones where I live. Thanks!

    1. Reply

      Hey, Irene. You could roast fresh poblano peppers to replace the canned green chilies.

  4. Reply

    How adjustments would I need to make if I omit the beans?

    1. Reply

      Karen, I’ve never made this chili without beans. The only suggestion I can give you if you want it thick is to cut down on the liquids and maybe add more meat.

  5. Reply

    Can’t wait to try this recipe! Do you think I could make this in the crockpot?

    1. Reply

      Daniela, you probably could but it will not be as thick as if made on the stove top. Maybe removing the lid of the crockpot for at least an hour would help.

  6. Reply

    I have made this recipe twice now! It is amazing! At first I thought it would be to much seasoning…boy was I wrong, ?yum ?

    1. Reply

      Hey, Quintessa! We are so happy to hear you love the chili!!!! 🙂

  7. Reply

    What size can of kidney beans and pinto beans?

    1. Reply

      The standard 16oz cans. 🙂

  8. Reply

    Trying this for the first time today , fall does begin
    Tonight ! Smells are great and it already looks scrumptious.

    1. Reply

      That’s awesome, Rhonda. Here it’s still over 90 degrees. I KNOW it’s Fall, but geez, can we get some 80’s?! Hope you enjoy the chili! 🙂

  9. Reply

    Great Recipe. Substituted the kidney beans because I’m not a fan. I used chili beans instead along with the pinto and all the other ingredients. Also helps cut down on the cook time. My family ate the whole pot up. Thanks for the recipe it’s my new fav!!

    1. Reply

      Awesome tips! Thanks, Andrea!

      1. Reply

        Do you cook this covered or uncovered?

        1. Reply

          Hi, Tracy! Uncovered.

    1. Reply

      Do you add in the liquid from the diced tomatoes?

      1. Reply

        Hi, Tracy! Yes, I add the juice from the tomatoes.

  10. Reply

    Yes !This has become our favorite, If you try it you will make it again !

  11. Reply

    Perfect recipe! It was excellent! My husband has a very sensitive stomach and loved it. Its my new go to! As cold weather is here to stay a spell, I will surely be making this again.

  12. Reply

    Just finished making it! Can’t wait to eat a bowl!

  13. Reply

    I made this and my husband said it was to salty for his taste. Otherwise he said it was very good. Will make this again but will omit the salt.

  14. Reply

    Best chili recipe that I’ve found! Tonight is my second time to make it and it is sooooo good.

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin2K
Share132
+1
Tweet
Share
2K Shares